📝 About This Recipe
Known affectionately as 'Jewish Penicillin,' this soul-warming soup is the crown jewel of the Rosh Hashanah table, symbolizing a sweet and full year ahead. Our version features a crystal-clear, slow-simmered chicken consommé infused with aromatic root vegetables and a whisper of saffron for a festive golden hue. The matzah balls are the perfect 'middle-ground' texture—light enough to float, yet substantial enough to satisfy—making every spoonful a comforting embrace of tradition.
🥗 Ingredients
The Golden Stock
- 4-5 pounds Whole Roasting Chicken (cleaned, giblets removed)
- 2 large Yellow Onions (unpeeled for color, halved)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 3 pieces Celery Stalks (with leaves, cut into chunks)
- 1 large Parsnip (peeled and halved)
- 1 large bunch Fresh Dill (tied with kitchen twine)
- 1 teaspoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (adjust to taste)
- 1 pinch Saffron Threads (optional, for a festive gold color)
The Matzah Balls (Kneidlach)
- 1 cup Matzah Meal (plain)
- 4 pieces Large Eggs (at room temperature)
- 1/4 cup Schmaltz (Rendered Chicken Fat) (can substitute with vegetable oil)
- 1/4 cup Sparkling Water (the secret for fluffiness)
- 1/2 teaspoon Fresh Ginger (grated finely)
- 1/8 teaspoon Fresh Nutmeg (freshly grated)
- 1/2 teaspoon each Salt and White Pepper
For Garnish
- 1/4 cup Fresh Dill (finely chopped)
- 2 pieces Reserved Boiled Carrots (sliced into rounds)
👨🍳 Instructions
-
1
Place the whole chicken, onions, carrots, celery, parsnip, and peppercorns in a very large stockpot (at least 8-10 quarts). Cover with cold water until the chicken is submerged by at least 2 inches.
-
2
Bring the pot to a boil over medium-high heat. As it reaches a boil, use a fine-mesh skimmer or spoon to remove the grey foam (impurities) that rises to the top to ensure a clear broth.
-
3
Once skimmed, reduce the heat to the lowest setting for a bare simmer. Add the dill bunch and saffron. Cover partially and simmer for 2.5 to 3 hours. Do not let it boil vigorously, or the fat will emulsify and make the soup cloudy.
-
4
While the soup simmers, prepare the matzah ball mix. In a medium bowl, lightly whisk the 4 eggs with the schmaltz (or oil), sparkling water, ginger, nutmeg, salt, and pepper.
-
5
Gently fold in the matzah meal until just combined. Do not overmix, as this leads to dense, 'sinker' matzah balls. Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes. This hydration step is crucial.
-
6
Once the stock is finished, carefully remove the chicken and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Season with kosher salt to taste.
-
7
Bring a separate large pot of salted water to a gentle boil. Wet your hands with cold water and shape the chilled matzah mixture into walnut-sized balls (about 1 inch). They will double in size when cooking.
-
8
Drop the balls into the boiling water one by one. Reduce heat to low, cover the pot tightly, and simmer for 30-40 minutes. Do not peek! Opening the lid lets steam escape and can cause the balls to collapse.
-
9
While matzah balls cook, slice the reserved boiled carrots from the stock into rounds. You can also shred some of the chicken meat to add back to the soup if desired.
-
10
Test one matzah ball by removing it and cutting it in half; it should be light and uniform in color all the way through.
-
11
Using a slotted spoon, transfer the cooked matzah balls into the hot chicken broth. Let them warm through in the soup for 5 minutes before serving.
-
12
Ladle the hot soup into wide bowls, placing 2-3 matzah balls in each. Garnish with sliced carrots and a generous sprinkle of fresh chopped dill.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil; a gentle 'smile' (lazy bubbles) is perfect. Using schmaltz (chicken fat) instead of oil provides the authentic, rich flavor that defines traditional matzah balls. Sparkling water or club soda adds tiny air pockets to the batter, ensuring a lighter 'floater' texture. Always cook matzah balls in a separate pot of water rather than the soup itself to prevent the broth from becoming cloudy and starchy. If you have time, make the stock a day ahead, refrigerate it, and lift the solidified fat off the top for a leaner soup.
🍽️ Serving Suggestions
Serve with a side of crispy Mandlen (soup nuts) for added texture. Pair with a piece of warm, braided Challah bread for dipping. A glass of crisp, dry Riesling or a light Chardonnay cuts through the richness of the chicken broth perfectly. Start the meal with gefilte fish and horseradish for a traditional Rosh Hashanah sequence. Add a small side of 'Chrain' (beet horseradish) for those who like a spicy kick in their soup.